What does blue sausage fruit taste like?

Despite its ominous nickname, 'Dead Man's Fingers', the vibrant blue sausage fruit reveals a surprisingly sweet and delicate flavor profile once peeled. So, what does blue sausage fruit taste like? Its gelatinous interior offers a refreshing mix of cucumber and melon notes, a stark contrast to its striking, inedible skin.

Quick Summary

The blue sausage fruit (Decaisnea fargesii) contains a gelatinous, sweet pulp with hints of watermelon, melon, and cucumber, which is consumed after peeling away the inedible skin and discarding the hard seeds.

Key Points

• Flavor Profile: The edible pulp is sweet and subtle, with refreshing notes of melon and cucumber.

• Texture: The fruit's interior consists of a gelatinous, clear pulp, with hard, black, and inedible seeds.

• Preparation: The inedible skin and seeds must be removed; the pulp is typically scooped out and can be eaten raw.

• Not a Sausage: Despite its name, this is a delicate, dessert-like fruit, not a savory sausage.

• Important Distinction: It is not the same as the poisonous raw fruit of the African sausage tree (Kigelia africana).

• Climate and Soil: Flavor and sweetness can vary depending on growing conditions like sun exposure and soil type.

• Other Names: The fruit is also known by the nicknames 'Dead Man's Fingers' and 'Blue Bean Plant'.

The Flavor Profile: What Does Blue Sausage Fruit Taste Like?

Beneath the vivid, metallic blue exterior of the blue sausage fruit lies a translucent, jelly-like pulp with a subtle, sweet, and surprising flavor. The taste is often described as a delicate mix of melon and cucumber, with some tasting a distinct watermelon-like quality. This flavor profile is a pleasant surprise to those expecting something savory or bland, given the fruit's name and rather morbid nickname, 'Dead Man's Fingers'. The level of sweetness and flavor intensity can vary depending on growing conditions, such as sun exposure and soil quality. Some varieties, like Decaisnea insignis, are sometimes described as having a blander taste compared to Decaisnea fargesii.

Texture and Preparation: Getting to the Good Part

The texture of the edible pulp is soft, glutinous, and jelly-like, similar to the pulp found inside a passion fruit. The fruit, which grows on a shrub (Decaisnea fargesii) native to the high-altitude regions of China, Nepal, and India, is ready to eat when it naturally begins to split open. To enjoy it, one must simply split the pod further and scoop out the pulp, taking care to discard the large, black, disc-shaped seeds that are embedded within. It is crucial to remember that both the seeds and the tough, blue peel are inedible.

Culinary Applications and Storage

The blue sausage fruit's delicate, hydrating flavor and pectin content make it a versatile ingredient in the kitchen, despite its limited availability.

• Raw Consumption: The most straightforward way to enjoy the fruit is to simply scoop out the pulp and eat it fresh. Its refreshing nature makes it a perfect, low-calorie snack.
• Jams and Jellies: Its high pectin content makes the pulp a great natural thickener for creating jams and jellies.
• Drinks and Juices: The watery pulp can be processed into a juice, which is ideal for incorporating into cocktails or smoothies, especially if you want to strain out the abundant seeds first.
• Melon or Cucumber Substitute: In recipes that call for melon or cucumber, the blue sausage fruit can be used as a replacement to add a subtly sweet twist.

Once harvested, the whole, uncut fruits will keep for a couple of weeks in a cool, dry, and dark place.

Blue Sausage Fruit vs. the African Sausage Tree: An Important Distinction

A common point of confusion arises from the similar, and sometimes overlapping, names with the African sausage tree (Kigelia africana). This is a critical distinction for foragers and gardeners to understand for safety reasons.

• Blue Sausage Fruit (Decaisnea fargesii): The edible fruit, which is safe to eat raw once the inedible skin and seeds are removed.
• African Sausage Tree (Kigelia africana): An entirely different species from Africa that produces large, woody, sausage-shaped fruits. These fruits are poisonous if eaten raw and must be cooked, dried, or fermented before consumption.

A Comparison of Exotic Fruit Flavors

Feature	Blue Sausage Fruit (Decaisnea fargesii)	Akebia (Akebia quinata)	Tiger Melon (Cucumis melo)
Flavor Profile	Subtly sweet with notes of melon and cucumber; some say watermelon.	Sweet, milky, and creamy.	Mildly sweet with a refreshing, juicy, and slightly cucumber-like taste.
Texture	Gelatinous, jelly-like pulp.	Soft, translucent pulp surrounding edible seeds.	Juicy and watery.
Edible Part	The translucent pulp only; seeds and skin are inedible.	Both the pulp and the slightly bitter skin.	The juicy flesh and seeds.
Origin	Western China, Himalayas, Nepal.	Eastern Asia.	South Africa.
Seeds	Hard, black, and inedible; must be discarded.	Small, black, and edible; can be eaten with the pulp.	Small, edible seeds embedded in the flesh.

Conclusion: A Culinary Curiosity Worth Trying

For those with an adventurous palate or a love for unique plants, the question of "What does blue sausage fruit taste like?" is answered with a pleasant and refreshing surprise. This fruit's appeal lies not in its bizarre appearance but in the delicate, sweet, and hydrating flavor hidden within its inedible shell. Whether eaten fresh, made into a preserve, or used as an ingredient in a creative recipe, the blue sausage fruit offers a memorable culinary experience. Its cultivation in certain regions beyond its native habitat adds to its mystique, making it a true specialty find. For more on cultivating this and other edible plants, visit the Plants for a Future Database.

Frequently Asked Questions

Is the skin of the blue sausage fruit edible?

No, the striking blue skin of the fruit is inedible and should be discarded.

Are the seeds inside the blue sausage fruit safe to eat?

No, the hard black seeds inside the pulp are slightly toxic and must be removed before consumption.

What is another name for blue sausage fruit?

The blue sausage fruit is also commonly known by the nicknames 'Dead Man's Fingers' and 'Blue Bean Plant'.

Where does blue sausage fruit originate?

The fruit originates from a shrub native to high-altitude regions of Western China, Nepal, and Northeast India.

How do I know when the blue sausage fruit is ripe?

The fruit is ripe when it naturally begins to split easily down the middle, revealing the soft pulp inside.

Can I cook with blue sausage fruit?

Yes, its subtly sweet flavor and consistency make it a suitable replacement in recipes that call for melon or cucumber, and its high pectin content is great for jams and jellies.

Is blue sausage fruit the same as the African sausage tree fruit?

No, they are different species. The African sausage tree (Kigelia africana) produces large, poisonous fruits that must be prepared before consumption, unlike the edible pulp of the blue sausage fruit (Decaisnea fargesii).

What is the texture of the blue sausage fruit pulp?

The edible pulp has a soft, watery, and gelatinous texture that some have compared to passion fruit.